Each week, we’ll publish an idiot-proof recipe that’ll score you some ‘tang. In return, you’ll send us pictures of the classy ladies (which we’ll post) and let us know how you did. Note that this section is not for more accomplished chefs, but for morons who just want to convince ladies that they are accomplished chefs. Expect us to talk down to you.
For an overview of Eat, Pray, and Get Some Lovin', go here.
Step 2: Gather Ingredients
6 cups Chicken Stock
-Do not substitute broth. Stock has a much deeper flavor and better texture, and is generally less salty.
-Stock can be found on the soup aisle in your grocery store, often in boxes.
2 ribs Celery
-Peeled, sliced thin.
-Half diced, the other half cut into 1-inch chunks.
2 Poblano Peppers
-These look like large jalapenos.
-Dice one, slice the other into 1/2-inch strips..
2 ears Corn
-To separate kernels, lightly run your knife down the ear from top to bottom.
-Separate one ear, leave the other whole.
Ancho Chili Powder
-The “Chili Powder” you typically buy at the store is actually a spice blend. Using the varietals gives you a distinctive taste and better quality – in a soup like this where chilies are prominently featured, it is very important.
16 oz. can diced Tomatoes
10” Flour Tortillas
-Buy one with fine mesh. This is not the same as a pasta strainer. It is necessary.
Step 3: Cook
Step 3: Cook
1.Turn on broiler. Put whole ear of corn, chunky onion, and thick-cut poblano pepper in a roasting pan. Drizzle with olive oil. Season generously with salt, ground pepper, and chili powder. Toss to coat. Add pan to top rack of oven and cook, stirring occasionally, until vegetables caramelize. Note: Corn may take a little longer to caramelized than onions and pepper. If so, just remove the onions and peppers and leave the corn in for a while longer. Remove pan and set aside. When the corn cools, remove the kernels.
2. Meanwhile, over medium-low heat, add 3 tablespoons olive oil, carrot, celery, diced onion, and diced pepper to a dutch oven or large pot. Add a generous pinch of salt, several grinds of black pepper, and two pinches of chili powder. Stir to coat. Cook, stirring frequently, until onions are translucent – somewhere around 7 minutes. Add half of the can of tomatoes and the separated corn. Cook for another 5 minutes.
3. Add stock, simmer for at least 30-45 minutes. Longer won’t hurt, but keep the heat low. Remember to simmer – you’re not looking to reduce the soup much, but to heat it through and get the flavors to mingle. Preheat oven to 450.
4. Strain soup into a large bowl. Press on the back on the solids in the strainer to get all of the liquid out. Return cleaned soup to the pot.
5. Add caramelized vegetables to soup.
6. Cut tortillas into strips (figure 1 tortilla/person). Brush both sides of tortillas with a bit of olive oil and put on baking sheet. Put in oven.
7. Bake tortillas until lightly browned.
8. Garnish soup with tortillas, sour cream, and guacamole. Serve.